Quick Keto Butterscotch Bars

Quick Keto Butterscotch Bars

Quick Keto Butterscotch Bars

This recipe is designed to teach everyone how to make quick keto butterscotch bars
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 15 bars
Calories: 100kcal


  • 71 grams coconut flour
  • 100 grams brown sugar sweetener of choice (1/2 cup) adjust to taste I use brown monkfruit sweetener
  • 1/4 tsp salt
  • 15 grams baking powder (1 TBS)
  • 3 large room temperature eggs
  • 1/2 cup butter, melted and cooled
  • 30 grams room temperature plain yogurt or sour cream (2 TBS)
  • 4 grams maple or vanilla extract (1 tsp)
  • 3 oz keto butterscotch baking chips (1/2 cup) adjust to taste I use Lily's butterscotch baking chips


  • Preheat oven to 375 degrees. Line an 8 x 8-inch cake pan with parchment paper. Allow the paper to hang over the sides of the pan for easy removal
  • Sift the dry ingredients into a large mixing bowl until there are no lumps. Stir the eggs in until all the dry ingredients are moist
  • Stir in the butter, yogurt and extract until fully combined and a smooth moist dough has formed
  • Scrape down the sides of the bowl and push the dough to the center of the bowl. Form dough into a smooth ball and massage in hands for 30 seconds to make sure you have the proper texture. The dough should be moist but not sticky
  • Form dough back into a ball and place it back into the mixing bowl. Allow to sit for 5 minutes to absorb any excess moisture
  • Use a wooden spoon and break the dough ball up and gradually add the baking chips until they are evenly distributed throughout the dough. Form the dough back into a ball
  • Place the dough in the center of the prepared cake pan and press the dough evenly throughout the cake pan. Place in preheated oven. Bake at 375 degrees for 15 to 20 minutes or until golden and a tester comes out clean
  • Remove from the oven and allow to cool in the pan at least 30 minutes to firm up. Once firm, grasp the overhanging parchment paper and gently lift the slab out of the cake pan. Transfer the slab to a wire rack and allow to cool completely before slicing
  • Once cooled, slice into desired size slices. If desired melt 2oz of the butterscotch chips and drizzle the melted chips over the bars. If using the drizzle after drizzling over the bars allow it to sit 5 minutes for the drizzle to firm up
  • Store leftovers in an airtight container at room temperature up to 3 days or in the refrigerator up to 1 week


Serving: 1bar | Calories: 100kcal | Carbohydrates: 3.8g | Protein: 2g | Fat: 4g

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